The Beginner's Guide to Preserving Food at Home - Janet Chadwick [39]
GRAPES
Storing in a Root Cellar
Best and quickest method
Place a large plastic bag in a cardboard box; add 2 to 4 inches of fresh sawdust (2 inches for storage areas that will remain above freezing).
Add a single layer of grapes, leaving a 2-inch space all around the side of the layer to be filled with sawdust. Cover with a 1-inch layer of sawdust. Continue to layer the grapes until the box is full. Finish with a 2- to 4-inch layer of sawdust.
Fold over the top of the bag and close the box. Store in the coldest area of the root cellar or in an unheated area, such as a garage.
Use within 1 to 2 months.
Making Raisins
Leave grapes whole, or cut in half. Seed as needed. Whole seedless grapes should be dipped in boiling water for 30 seconds to split skins. Drain well.
Dry grapes in a dehydrator at 115°F for 24 to 48 hours, stirring occasionally and rotating trays, until the fruit is dry to the center. Dry in a conventional oven at 115°F for 48 to 72 hours, stirring occasionally and rotating trays, until wrinkled and dry to the center. Or dry in the sun for 3 to 5 days, until wrinkled and dry to the center. Take trays inside at night.
Cool and package in airtight containers.
Making Grape Juice
Excellent finished product
Wash and stem grapes. Place in a saucepan and cover with boiling water. Heat and simmer until skins are soft. Strain through a damp jelly bag or double layers of cheesecloth. Refrigerate juice for 24 to 48 hours. Without mixing the juice, carefully pour off the clear liquid, and discard any sediment in the bottom of the container.
Begin heating water in the teakettle and canner, if using. Sterilize jars for canning or prepare containers for freezing.
To freeze, pour into freezer containers, leaving 1½ inches headspace.
To can, pour into sterilized, hot jars, leaving ¼-inch headspace. Process pints or quarts for 5 minutes.
NECTARINES AND PEACHES
Freezing Nectarines and Peaches in Sugar
Best and quickest method
Peel ripe peaches by briefly dipping into boiling water, then in ice water. Slip off the skins, cut in half, and remove pits. Nectarines do not need peeling.
Add 2/3 cup of sugar to each quart of fruit and mix well.
Pack into containers, leaving 1-inch headspace.
Seal and freeze.
Freezing Nectarines and Peaches in Sugar Syrup
Best and quickest method
Prepare medium syrup (page 98) and set aside. To peel, briefly dip peaches in boiling water, then in ice water. Slip off skins, slice in half, and remove pits. Nectarines do not require peeling.
Pack in a rigid container and cover with syrup, allowing ½-inch headspace for pints and 1 inch for quarts.
Seal and freeze.
Drying Nectarine and Peach Halves
Peel peaches by dipping in boiling water for 1 minute, then in cold water for 1 minute. Skins will slip off easily. Cut in half, removing the pits. Nectarines do not need peeling.
Dip in commercial fruit dip or ascorbic acid solution (page 98).
Dry in a dehydrator at 115°F for 24 to 36 hours, stirring or turning the fruit occasionally and rotating trays, until the fruit is leathery with no hint of moisture when bitten. Dry in a conventional oven at 115°F for 36 to 48 hours, stirring or turning the fruit occasionally and rotating trays, until the fruit is leathery with no hint of moisture when bitten. Or dry in the sun for 4 to 6 days, until leathery and almost stiff, with no hint of moisture in the center. Take trays inside at night.
Cool and package in airtight containers.
tip To speed drying, spread halves, pit side up, on trays and dry until they begin to wrinkle. Turn halves over and flatten with your hand, a spatula, or a block of wood.
Making Nectarine and Peach Fruit Leather
Select ripe or slightly overripe fruit. Peel and cut in halves. Remove pits and purée in blender.
Line a drying tray with plastic wrap (or use the fruit leather sheet that came with your dehydrator). Spread the purée ½ inch thick on the trays.
Dry in a dehydrator at 120°F for 6 to 8 hours, or until leather can be pulled easily from the plastic. Invert, pull off